Chewy Pumpkin Cookies: Your New Fall Cookie Craving

When sweater weather rolls in and the scent of cinnamon fills the air, my kitchen transforms into a cozy little haven—and that’s when I start baking these Chewy Pumpkin Cookies. They’re everything you love about fall cookies in one bite: warm spices, soft chewy texture, and a delightful coating of spiced sugar that adds just the right crunch.

These cookies aren’t your average soft pumpkin puffs. Nope—we’re talking about a chewy, bakery-style cookie that gives you that satisfying bite, with all the cozy pumpkin spice vibes. Whether you’re baking for a fall potluck or just want a treat with your afternoon coffee, these cookies hit the spot every single time.

Why You’ll Love These Chewy Pumpkin Cookies

• The texture! Soft in the center, chewy all the way.
• The pumpkin spice coating gives every bite a warm, sugary finish.
• No chill time needed—yes, please!
• They make your house smell like autumn in the best way.

Ingredients

For the spiced sugar:

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice

For the cookies:

• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1/2 cup (122 g) canned pumpkin puree (reduced to 1/4 cup after drying)
• 1 3/4 cups (219 g) all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

How to Make Them

1. Preheat your oven: Set to 350°F (175°C) and line two baking sheets with parchment paper.
2. Make the spiced sugar: In a small bowl, combine sugar and pumpkin pie spice. Set aside.
3. Prep the pumpkin: Spread the pumpkin puree on a plate and gently press with paper towels until reduced to 1/4 cup. This step keeps the cookies from getting cakey.
4. Mix the dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
5. Cream butter and sugar: In a large bowl, beat butter and brown sugar with a mixer for 1–2 minutes until light and fluffy.
6. Add the wet ingredients: Mix in egg yolks and vanilla until smooth, then beat in the dried pumpkin puree.
7. Combine: Slowly add the dry ingredients to the wet, mixing on low until everything comes together.
8. Scoop and roll: Scoop out 2-tablespoon portions of dough, roll into balls, and coat them in the spiced sugar.
9. Bake: Place cookies 2 inches apart on prepared sheets. Bake 12–14 minutes—12 for chewy, 14 for slightly crisp edges.
10. Cool: Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Please wait at least 15 minutes before devouring (trust me, they’re worth it).

Pumpkin Cookie Tips & Tricks

• Drying the pumpkin puree might feel extra, but it’s the secret to that perfect chewy texture.
• Want to bump up the cozy? Add a pinch of nutmeg or cardamom to the spiced sugar.
• Use a cookie scoop for evenly sized cookies—no guesswork needed.
• These freeze beautifully. Just pop them in a zip-top bag once cooled.

The Story Behind the Chew

I created this recipe after one too many batches of pumpkin cookies that turned out too cakey. I wanted that classic cookie chew but still packed with pumpkin flavor. After a little experimenting (and a lot of taste-testing), these were born. They quickly became a fall staple in our house—my husband calls them “pumpkin snickerdoodles,” and my kids just call them “more, please.”

What to Serve with Chewy Pumpkin Cookies

These cookies pair perfectly with a hot drink—think spiced chai, pumpkin cream cold brew, or a cozy cup of tea. Add them to a fall cookie platter alongside molasses cookies and chocolate chip classics. Or sandwich a scoop of vanilla ice cream between two for an autumn-inspired ice cream sandwich (you’re welcome).

How to Store

Store in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies and thaw at room temp when ready to enjoy. Dough balls can also be frozen and baked straight from the freezer—just add an extra minute or two to the bake time.

FAQs

Can I use the whole egg instead of just yolks?

I wouldn’t recommend it—the yolks help keep the cookies dense and chewy, not cakey.

What’s the best way to dry the pumpkin puree?

Spread it on a plate, then blot and gently press with several layers of paper towels until it reduces to about half.

Can I skip the spiced sugar coating?

Sure, but it adds a lovely crunch and extra pumpkin spice flavor. Totally worth it!

The Takeaway on Chewy Pumpkin Cookies

These Chewy Pumpkin Cookies are the kind of recipe that makes fall baking irresistible. With their soft, chewy bite, rich pumpkin flavor, and a cozy dusting of spice, they’re a must-make for the season. Whether you’re baking for a crowd or just treating yourself, these cookies bring that little taste of autumn joy we all crave.

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Chewy Pumpkin Cookies

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• Author: Amanda Thompson
• Total Time: 34 minutes (plus cooling)
• Yield: 20–24 cookies 1x
• Diet: Vegetarian

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Description

Chewy Pumpkin Cookies are the perfect fall treat with a soft, chewy center, warm pumpkin spice flavor, and a sparkly spiced sugar coating. They offer the texture of a classic bakery cookie while keeping all the cozy charm of pumpkin season. Ideal for bake sales, gatherings, or quiet moments with coffee or chai.

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Ingredients

Scale 1x2x3x

For the spiced sugar:

• 1/4 cup (50 g) granulated white sugar

• 1/2 tsp pumpkin pie spice

For the cookies:

• 3/4 cup (168 g) unsalted butter, softened

• 1 cup (220 g) light brown sugar, packed

• 2 egg yolks, at room temperature

• 2 tsp vanilla extract

• 1/2 cup (122 g) canned pumpkin puree (reduced to 1/4 cup after drying)

• 1 3/4 cups (219 g) all-purpose flour

• 1 tbsp pumpkin pie spice

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

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Instructions

• Preheat oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

• Make spiced sugar: Mix granulated sugar and pumpkin pie spice in a small bowl.

• Dry pumpkin puree: Spread pumpkin puree on a plate. Blot with paper towels until reduced to 1/4 cup.

• Combine dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.

• Cream butter and sugar: In a large bowl, beat butter and brown sugar for 1–2 minutes until fluffy.

• Add wet ingredients: Mix in egg yolks and vanilla, then beat in the dried pumpkin puree.

• Add dry to wet: Slowly mix in the dry ingredients on low speed until just combined.

• Scoop and roll: Scoop 2 tbsp portions of dough, roll into balls, and coat in the spiced sugar.

• Bake: Arrange on sheets 2 inches apart. Bake for 12–14 minutes. Let cool on a tray for 5 minutes, then transfer to a wire rack.

• Cool and enjoy: Let cookies cool at least 15 minutes before serving.

Notes

Drying the pumpkin puree prevents cakey texture and keeps cookies chewy.

Add nutmeg or cardamom to the spiced sugar for extra warmth.

Dough balls can be frozen and baked later with just a few added minutes.

These cookies make excellent fall ice cream sandwiches!

• Prep Time: 20 minutes
• Cook Time: 14 minutes per batch
• Category: Desserts
• Method: Baking
• Cuisine: American